RISOTTO WITH CITRUS, ‘TUNA SPREAD’, SCAMORZA AND ‘OLIVE LECCINO’ (X2)
Check Odobodo's Official page for more inspiration
Ingredients:
- 160 gr of Carnaroli rice
- 1 small carrot
- 1 orange (peel and 2 slices of the pulp)
- 1 lemon
- 10 ‘olive leccino’
- ‘Tuna spread with almonds’
- 100 gr of scamorza cheese
- Fresh mint
- Almond shavings, toasted
- Salt, pepper, olive oil
For the broth:
Boil 1 liter of water together with the peel of the lemon and the orange. Add some salt and pepper. Cook for 1 hour.
For the risotto:
Dice the carrots. In a large pan warm up 2 tbsp of oil and add the carrot. Cook on medium fire for about 10 minutes or until the carrots become a little soft. Higher the heat, add the rice and toast it for about 10 minutes while keeping mixing. Once the risotto starts to look translucent, start adding the broth a ladle at the time. Every time that the liquid starts to dry out, add an extra ladle of broth. Keep on going until the risotto will be cooked all the way through (about 20/25 minutes). Once ready, take the pan off the fire and add the fresh orange, stir it in. Finally, add the scamorza cut in cubes and stir it in until it’s all melted. Let it cool down for 1 minute and then portion it into two plates. On top of each plate add some ‘Tuna spread’ (a bit randomly), the chopped olives, the almond shavings and the fresh mint. Enjoy!
